Entree: Portugal – Minho – Sarrabulho (Hearty Minho pork and pig's-blood stew flavored with garlic, wine, vinegar, and spices, traditionally served with rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 50 min

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 lb (1.36 kg) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 1 lb (454 g) pork ribs, cut into portions
- 8 oz (225 g) pork liver, trimmed and coarsely chopped
- 4 Portuguese chouriço or smoked sausages, approx. 3.5 oz (100 g) each, sliced
- 6 oz (170 g) pancetta or bacon, diced
- 1 cup (240 ml) fresh pig's blood, well strained
- 1 large onion, chopped (about 8 oz (225 g))
- 4 cloves garlic, minced (about 0.7 oz (20 g))
- 1/2 cup (120 ml) dry white wine
- 1/4 cup (60 ml) white wine vinegar
- 4 cups (960 ml) pork or chicken stock
- 2 bay leaves
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) sweet paprika
- 2 tsp (10 g) fine salt, adjust to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil or lard
- 2 cups (400 g) long-grain rice, cooked separately for serving
- Chopped fresh parsley for garnish (optional)

Show original ingredient measurements

- 3 lb (1.36 kg) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 1 lb (454 g) pork ribs, cut into portions
- 8 oz (225 g) pork liver, trimmed and coarsely chopped
- 4 Portuguese chouriço or smoked sausages, approx. 3.5 oz (100 g) each, sliced
- 6 oz (170 g) pancetta or bacon, diced
- 1 cup (240 ml) fresh pig's blood, well strained
- 1 large onion, chopped (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 0.7 oz / 20 g)
- 1/2 cup (120 ml) dry white wine
- 1/4 cup (60 ml) white wine vinegar
- 4 cups (960 ml) pork or chicken stock
- 2 bay leaves
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) sweet paprika
- 2 tsp (10 g) fine salt, adjust to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil or lard
- 2 cups (400 g) long-grain rice, cooked separately for serving
- Chopped fresh parsley for garnish (optional)

Instructions

1. In a large heavy pot or Dutch oven, heat the olive oil or lard over medium-high heat. Brown the pork shoulder cubes and ribs in batches until well-seared; remove and set aside.
2. Add the diced pancetta or bacon to the pot and cook until it renders fat and begins to brown. Add the chopped onion and minced garlic and sauté until soft and translucent.
3. Return the seared pork pieces to the pot along with the chopped pork liver and sliced chouriço. Stir to combine, then add the white wine and white wine vinegar, scraping up any browned bits from the bottom of the pot.
4. Add the bay leaves, ground cumin, paprika, salt, and black pepper. Pour in the stock so the meat is nearly covered. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer for 1½ to 2 hours until the meats are tender and the flavors are concentrated.
5. When the meats are tender, remove 1 cup (240 ml) of hot stew liquid and slowly whisk it into the pig's blood to temper it. Stir the blood mixture back into the pot, stirring constantly to thicken and integrate; simmer gently for 10–15 minutes more. Adjust seasoning.
6. Serve the sarrabulho ladled over steamed long-grain rice, garnished with chopped parsley if desired.